oh this vegan life!

Chayote squash…depending on where you’re from it is either a common vegetable or an exotic one. When trying to describe their flavor…well, let’s just say I respond with “Just try it!” For me finding a pot of steamed chayotes on my mother’s stove was a common thing. I did not care for chayotes back then, but have developed a soft spot for this green veggie, as they remind me of my mother ( no worries, she is still alive and kicking) I have roasted them (yum!) sautéed them, added them raw to salads, chopped up in soups and here in this recipe I puree them with potato and leeks to make what I would describe as Chayote Vichyssoise…fancy! But I am no Julia Child, I just know it turned out really good.

Preparation

Step 1 – slice leeks and submerge in water to wash off any dirt between layers; peel and chop potato and chayote squash ( you might want to wear gloves if you have never worked with chayotes ) chop the celery and garlic; size is not important because we will be pureeing this soup.

Step 2 – heat 1 tbsp olive oil in a large soup pot, add leeks and saute until soft; add celery, thyme, marjoram and bay leaf to the pot, cook for another 5 minutes; add garlic,chayote, potatoes, 2 tsp salt, black pepper and 5 cups of vegetable broth to the pot; bring to a boil, reduce heat and simmer for 20 – 25 minutes or until veggies are soft.

Step 3 – Remove bay leaf, use an immersion blender to puree soup or blend in batches using a standard blender; return blended soup to pot and cook for 10 minutes more; taste and adjust seasoning if needed; turn off heat, stir in 1 cup of cashew cream and chopped cilantro (optional)

This soup is best served slightly chilled or room temperature, serve with extra cream and chopped fresh cilantro. Enjoy!